Martina Cook

Martina Cook

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Martina Cook
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BAKED RAVIOLI  Serves 4 – 6.  500g (17 oz.) ravioli  500g (17.0z) pasta sauce  1/2 cup grated parmesan cheese  2 sprigs parsley, chopped  Preheat oven to 375F/190C. Cook ravioli in boiling water until it is just cooked, drain. Line a casserole dish with a thin layer of pasta sauce, add a layer of ravioli and sprinkle a layer of cheese and a touch of parsley. Repeat layering process. Finish with a sprinkle of cheese. Bake for 15 to 20 minutes or until golden.

BAKED RAVIOLI Serves 4 – 6. 500g (17 oz.) ravioli 500g (17.0z) pasta sauce 1/2 cup grated parmesan cheese 2 sprigs parsley, chopped Preheat oven to 375F/190C. Cook ravioli in boiling water until it is just cooked, drain. Line a casserole dish with a thin layer of pasta sauce, add a layer of ravioli and sprinkle a layer of cheese and a touch of parsley. Repeat layering process. Finish with a sprinkle of cheese. Bake for 15 to 20 minutes or until golden.

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We have taken all the work out of spaghetti pasta with carbonara sauce. Bacon, Romano and PHILADELPHIA Cooking Creme are the stars of this delicious take on classic spaghetti carbonara.